Cinnamon-yeast snail muffins

Name: Cinnamon-yeast snail muffins
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 1/2 cube (21 g) fresh yeast; 1 TABLESPOON + 75 g sugar; 125 ml lactose-free milk; 250 g Flour; 1 pinch Salt; 1 egg (size M); 2 TABLESPOONS Oil; 60 g Almond kernels; 100 g demerara sugar; 100 g lactose-free butter; 2 TABLESPOONS clear honey; 1 TEASPOON Cinnamon; 7-10 Tbsp Grease

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

1/2 cube (21 g) fresh yeast
1 TABLESPOON + 75 g sugar
125 ml lactose-free milk
250 g Flour
1 pinch Salt
1 egg (size M)
2 TABLESPOONS Oil
60 g Almond kernels
100 g demerara sugar
100 g lactose-free butter
2 TABLESPOONS clear honey
1 TEASPOON Cinnamon
7-10 Tbsp Grease

Directions

1
Stir yeast and 1 tablespoon of sugar until the yeast becomes liquid. Warm the milk lukewarm. Put flour, salt, egg and oil in a bowl. Add yeast and milk and knead everything with the dough hooks of the hand mixer to a smooth dough. Cover and leave to rise in a warm place for about 40 minutes
2
Grease the troughs of a muffin tin (12 troughs) well. Coarsely chop the almonds. Melt brown sugar and 50 g butter in a pot. Stir in honey and stir everything until smooth. Spread the mixture on the bottom of the wells. Sprinkle almonds on top
3
Melt 50 g butter. Mix 75 g sugar and cinnamon. Knead dough once more. Roll out rectangularly (approx. 35 x 37 cm) on a floured work surface. Spread with the melted butter and sprinkle with the sugar mixture. Roll up firmly and cut into 12 pieces of the same size. Press the rolls slightly flatter and place them in the hollows. Leave to rest for 10 minutes
4
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-25 minutes. Turn out the muffins onto a plate, let them cool down